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Hand-chopped raw beef tenderloin seasoned with shallot, capers, cornichons and mustard, topped with a glossy egg yolk. Serve it with toasted baguette. Serves 4.
Keep the 300 g beef tenderloin in the fridge or briefly in the freezer until very cold and firm, then chop it finely by hand with a sharp knife into small even 3-4 mm pieces.
Finely chop the shallot, capers, cornichons, parsley and chives and keep them in separate little piles.
Mix the cold beef with the chopped bits, the Dijon, the 5 ml Worcestershire sauce, the 15 ml olive oil, the 2 g salt and the pepper. Taste and adjust the seasoning.
Press the tartare into a ring or shape it into a neat round mound on a chilled plate and make a small well in the top.
Slip the raw egg yolk into the well. Toast the sliced baguette until golden and serve it alongside.
